Lardo: Difference between revisions
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[[File:Conca di marmo (Colonnata).jpg|thumb|250px|Marble basin for curing ''lardo di Colonnata'']] |
[[File:Conca di marmo (Colonnata).jpg|thumb|250px|Marble basin for curing ''lardo di Colonnata'']] |
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The most famous lardo is from the [[Tuscany|Tuscan]] hamlet of [[Colonnata]], where lardo has been made since [[Ancient Rome|Roman]] times. Colonnata is a [[frazione]] of the larger city of [[Carrara]], which is famous for its marble; Colonnata is itself a site where [[Carrara marble]] is quarried and, traditionally, lardo is cured for months in basins made of this marble. '''Lardo di Colonnata''' is now included in the [[Ark of Taste]] catalog of heritage foods as well as enjoying [[Protected Geographical Status|IGP (Protected Geographical Indication)]] status since 2004.<ref>{{cite web|title=Lardo di Colonnata |url=http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |publisher=Tuscanjourney.org |access-date=29 October 2011 |url-status=dead |archive-url=https://web.archive.org/web/20080617130546/http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |archive-date=June 17, 2008 }}</ref> It is composed of over 90% lipids.<ref>{{cite journal | url = https://www.pagepressjournals.org/index.php/ijfs/article/view/812| via = [https://archive. |
The most famous lardo is from the [[Tuscany|Tuscan]] hamlet of [[Colonnata]], where lardo has been made since [[Ancient Rome|Roman]] times. Colonnata is a [[frazione]] of the larger city of [[Carrara]], which is famous for its marble; Colonnata is itself a site where [[Carrara marble]] is quarried and, traditionally, lardo is cured for months in basins made of this marble. '''Lardo di Colonnata''' is now included in the [[Ark of Taste]] catalog of heritage foods as well as enjoying [[Protected Geographical Status|IGP (Protected Geographical Indication)]] status since 2004.<ref>{{cite web|title=Lardo di Colonnata |url=http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |publisher=Tuscanjourney.org |access-date=29 October 2011 |url-status=dead |archive-url=https://web.archive.org/web/20080617130546/http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |archive-date=June 17, 2008 }}</ref> It is composed of over 90% lipids.<ref>{{cite journal | url = https://www.pagepressjournals.org/index.php/ijfs/article/view/812| via = [https://archive.today/wip/UChUR DOAJ] | title = Characterisation of PGI lardo di Colonnata | authors = R Nuvoloni; A Nannipieri; E Purini; F Pedonese; B Turchi; B Torracca; O Benini | oclc = 4951289742 |journal = Italian Journal of Food Safety | date = August 2, 2012 | volume = 1 | issue = 4 | pages =81–85 | doi = 10.4081/ijfs.2012.4.81 | format = PDF | issn = 2239-7132 | archive-url = https://web.archive.org/web/20160428085151/https://www.pagepressjournals.org/index.php/ijfs/article/view/ijfs.2012.4.81/477 | archive-date = April 28, 2016 | url-status = live| doi-access = free }}</ref> |
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Another prized form of lardo is the [[Valle d'Aosta Lard d'Arnad]], a [[Protected designation of origin|PDO]] product from the area of [[Arnad]] in [[Aosta Valley]] of northwest Italy. Both superior types of lardo may be served very thinly sliced as an [[antipasto]]. |
Another prized form of lardo is the [[Valle d'Aosta Lard d'Arnad]], a [[Protected designation of origin|PDO]] product from the area of [[Arnad]] in [[Aosta Valley]] of northwest Italy. Both superior types of lardo may be served very thinly sliced as an [[antipasto]]. |
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Revision as of 21:07, 27 November 2021
Lardo is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices.[1]
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The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is now included in the Ark of Taste catalog of heritage foods as well as enjoying IGP (Protected Geographical Indication) status since 2004.[2] It is composed of over 90% lipids.[3]
Another prized form of lardo is the Valle d'Aosta Lard d'Arnad, a PDO product from the area of Arnad in Aosta Valley of northwest Italy. Both superior types of lardo may be served very thinly sliced as an antipasto.
In popular culture
In the fantasy novel Faith of the Fallen, Terry Goodkind includes lardo, as well as a nearly complete description of its curing and preparation in the Colonnata style.
See also
- Salo (food), a similar Slavic food
References
- ^ Gold, Jonathan (2007-07-25). "Slab City: On the meat trail, a lardo dream". LA Weekly. Retrieved 2007-08-04.
- ^ "Lardo di Colonnata". Tuscanjourney.org. Archived from the original on June 17, 2008. Retrieved 29 October 2011.
- ^ "Characterisation of PGI lardo di Colonnata" (PDF). Italian Journal of Food Safety. 1 (4): 81–85. August 2, 2012. doi:10.4081/ijfs.2012.4.81. ISSN 2239-7132. OCLC 4951289742. Archived from the original on April 28, 2016 – via DOAJ.
{{cite journal}}: External link in|via=|authors=ignored (help)
External links
- Lardo in the online Culinary Heritage of Switzerland database.
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